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Ingredientes
- 2 tsp Extra virgin olive oil
- 1 sm Onion, julienned
- 3 x Cloves garlic, minced
- 1 lrg Bulb fennel, julienned
- 1/2 c. Dry sherry
- 1/2 c. Fish or possibly vegetable stock
- 1 x Orange, Zest of
- 1 x Orange, Juice of
- 4 x Halibut fillets, (6-oz)
- Â Â Salt
- Â Â Freshly grnd black pepper
- 1 Tbsp. Unsalted butter
- 2 Tbsp. Minced fresh fennel greens
Direcciones
- Preheat the oven to 350 degrees. To prepare the poaching liquid, heat the extra virgin olive oil in a large ovenproof saute/fry pan over high heat till very warm. Add in the onion and garlic and saute/fry till fragrant, 1 to 2 min. Add in the fennel and saute/fry for about 2 min more, then add in the sherry, stock, and orange zest and juice, and reduce by about half.
- To prepare the fish, season the fillets with salt and pepper and place in the poaching liquid. Add in the butter and 1 Tbsp. of fennel greens and cover with a lid or possibly with aluminum foil. Place the pan in the oven and cook for 8 to 10 min, or possibly till just cooked through.
- Remove from the oven and place the fillets in 4 large, shallow soup bowls.
- Season the poaching liquid with salt and pepper and pour over the fillets.
- Top with the remaining orange zest and fennel and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 4 servings | |
| Calories 152 | |
| Calories from Fat 54 | 36% |
| Total Fat 6.11g | 8% |
| Saturated Fat 2.31g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 55mg | 2% |
| Potassium 365mg | 10% |
| Total Carbs 9.23g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.98g | 2% |
| Protein 7.71g | 12% |
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